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Results:
1-7
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Results: 7
Authors:
MCCLEMENTS DJ
DEMETRIADES K
Citation: Dj. Mcclements et K. Demetriades, AN INTEGRATED APPROACH TO THE DEVELOPMENT OF REDUCED-FAT FOOD EMULSIONS, Critical reviews in food science and nutrition, 38(6), 1998, pp. 511-536
Authors:
BASARAN TK
DEMETRIADES K
MCCLEMENTS DJ
Citation: Tk. Basaran et al., ULTRASONIC-IMAGING OF GRAVITATIONAL SEPARATION IN EMULSIONS, Colloids and surfaces. A, Physicochemical and engineering aspects, 136(1-2), 1998, pp. 169-181
Authors:
DEMETRIADES K
MCCLEMENTS DJ
Citation: K. Demetriades et Dj. Mcclements, INFLUENCE OF DEXTRAN SULFATE AND NACL ON THE FLOCCULATION OF OIL-IN-WATER EMULSIONS STABILIZED BY A NONIONIC SURFACTANT, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3929-3935
Authors:
DEMETRIADES K
MCCLEMENTS DJ
Citation: K. Demetriades et Dj. Mcclements, INFLUENCE OF PH AND HEATING ON PHYSICOCHEMICAL PROPERTIES OF WHEY PROTEIN-STABILIZED EMULSIONS CONTAINING A NONIONIC SURFACTANT, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3936-3942
Authors:
DEMETRIADES K
COUPLAND JN
MCCLEMENTS DJ
Citation: K. Demetriades et al., PHYSICOCHEMICAL PROPERTIES OF WHEY PROTEIN-STABILIZED EMULSIONS AS AFFECTED BY HEATING AND IONIC-STRENGTH, Journal of food science, 62(3), 1997, pp. 462-467
Authors:
DEMETRIADES K
COUPLAND JN
MCCLEMENTS DJ
Citation: K. Demetriades et al., PHYSICAL-PROPERTIES OF WHEY-PROTEIN STABILIZED EMULSIONS AS RELATED TO PH AND NACL, Journal of food science, 62(2), 1997, pp. 342-347
Authors:
DEMETRIADES K
GUFFEY C
KHALIL MH
Citation: K. Demetriades et al., EVALUATING THE ROLE OF HONEY IN FAT-FREE POTATO-CHIPS, Food technology, 49(10), 1995, pp. 66-67
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